Garnish:

Parsely Leaf
Dollop of Sour Cream
Grated Cheddar cheese

Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
Pour stock into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, fresh parsley, cayenne pepper, cumin, sea salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Garnish and Serve.

DD Tip: If you have a crock pot this recipe works well. When I use the crock pot, I add two diced small potatoes and let the turkey chili simmer until the potatoes are tender.